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Need a good Amber
I'm not sure exactly when the transition is for going from bittering to flavor to aroma, but I think it's around 60-30-0 minutes. In between those numbers gives a slightly different result, probably depending on hop variety used. I think if you were to add hops at 10 minutes, unless it were an extremely high AA% hop(+12%), it wouldn't do much bittering or flavor, but might add in some aroma. Dry hopping is strictly for aroma I believe. That would be adding hops in a secondary to get full aroma from the hop oils, freshly added to beer, without being driven off by fermentation. Dry hopping is common is IPAs, which gives them their characteristic deep aromas.
Thanks for your thoughts! Looks like this is another area to explore and see what happens. If anything cool/strange happens I'll let you know.
Thanks again! 
Ricka182s recipe looks great, but I'd kick up the hops a little more like 5-8 more IBUS.
Just to be sure to balance that crystal and amber malt base.
If you use the original hopping schedule, the hops will go up by 9 Ibus I think it was.....
Either way, let us know how it comes out.....
I brewed this up yesterday, only made a couple of changes. I added about a teaspoon and a half of Irish Moss to try for clarity (and to see how much it actually does since I haven't used it yet). I also stuck with the with hop schedule on the recipe and added about a half ounce of Mt. Hood at 2 minutes left (had them stored in the freezer, figured, why not?).
This is definately a departure from the batches I have made before. Obvious difference in color and 'attitude.' The wort cleared a bit while chilling, but hazed back up immediately when put in the fermenter and added yeast. I'm assuming that since it started to clear up after such a short time, it should turn out pretty nice after a few weeks.
Would a secondary be helpful for an amber? From what I understand a secondary is mainly used for extra clarity or adding additional flavors to the brew. Am I missing anything that a secondary can provide?
Also, with Irish Moss, when should you add it? I read a lot of threads with people adding it only for the last 15-20 minutes, but the packaging and my LHBS said to add it for the whole boil. I did the full boil this time, but may try a shorter period next time.
I'm planning on bottling in about two weeks, dependant on fermentation cooperation, and will update at that point. If it turns out looking good, I will try to get a picture posted as well. Here's hoping that I let it age long enough to do it justice, as I was bitten by the 'wanna drink it now!' bug yesterday. Doh!
Irish Moss shouldn't be boiled for the full length I don't think. I usually don't add it earlier than 30 minutes....
As for using a secondary, it is not really needed. Although you could and I don't think it would cause any harm....
Ricka182 says don't squeeze the bag of steeping grains. I'd never heard that before. Does it just wring out rank stuff of what?
gimmebeer wrote:
Ricka182 says don't squeeze the bag of steeping grains. I'd never heard that before. Does it just wring out rank stuff of what?
Squeezing grains releases tannins into your wort. These tannins can contribute unpleasantries such as an astringent taste or increased haziness.
I didn't know that about squeezing grain. Makes sense, though. It's unbelievable how much stuff you can learn on sites like this that isn't any any book I've seen. Thanks, FirePit and Ricka.
Other than reaping the benefits, the best part of brewing is learning from other brewers...it's little things that really count...